Continuing where I sort of left off on last weeks blog (Spiced Pumpkin Loaf) , as I’m not one to use up my calories on pumpkin flavoured beverages, here is another scrumptious, simple and sweetenuf recipe containing the flavour of Fall…pumpkin.
If you didn’t see this weeks Instagram (sweet_enuf) here is how to make your own pumpkin puree if you prefer fresh to canned. Cut 2 small or 1 medium Pie Pumpkin in half and clean out the seeds and membrane. Place cut side down in a baking pan and fill with 1-inch of water. Bake in preheated 375F oven for 30-40 minutes. Cool completely and scoop out cooked pumpkin. Puree slightly in a food processor. This pumpkin will look more yellow that the canned version and any unused pumpkin can be frozen. I yielded about 1-cup of puree from a small pie pumpkin.
Now back to these light, moist and mildly spiced cupcakes. This recipe is virtually made in one mixing bowl so there is no excuse not to whip these up the next time you have a hankering for some sweet pumpkin flavour. Frost these cupcakes with the tradition Cream Cheese Frosting or any of your favourites. I made an icing with butter, icing sugar, vanilla and whipping cream, which I know is a hit in my house. Add a little pumpkin pie spice or some cinnamon for more Fall flavour.
For Cream Cheese Frosting: Using an electric mixer, combine 3 tbsps of softened butter with 2 1/3 cups of icing sugar and mix well. Add in 4 ounces of softened cream cheese and beat until incorporated. Turn up mixer to medium speed and mix until frosting is light and fluffy, about 2-3 minutes.
Yeilds 12. Preheat oven to 325F. Paper line a 12-cup muffin tin.
1 cup all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1 1/2 tsp cinnamon
1/8 tsp salt
3 tbsp butter, room temperature
1/2 cup milk
3/4 cup pumpkin puree
In the bowl of an electric mixer put flour, sugar, baking powder, cinnamon, salt and butter and mix on low until mixture has a sandy consistency.
Add 1/2 of the milk and beat until well mixed then add remainder of milk and mix well.
Add the eggs one at a time and beat well after each. Scrape down sides and bottom of bowl. Stir in pumpkin puree by hand until evenly distributed.
Fill the muffin cups 2/3 full and bake in preheated oven for aproximatley 20 minutes until tops spring back lightly when touched or a tooth pick inserted in centre comes out clean.
Cool for about 10 minutes then remove cupcakes to cool completely before icing.